The Philosophy of the Empty Plate: Inside a People-First Kitchen

Written by: Lyudmila Chicherova

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The modern culinary scene is often a race for hype and fame. Chef Oleksandr Skrypka wants no part of it. He doesn’t call himself a revolutionary or post his every move on social media. Instead, he focuses on the quiet, fundamental work of building a team where every person matters. He sees the kitchen not just as a workplace, but as a living organism built on trust and support.

We met with Oleksandr Skrypka, head chef of Katsin restaurant in California, to talk about his unique take on leadership, why believing in people is more important than a diploma, and his "empty plate philosophy."

Oleksandr's journey into the profession was anything but typical. An active member of the Association of Chefs of Ukraine and a graduate of the prestigious Le Cordon Bleu in France, he actually started his career in 2009 with no experience. He simply walked into a restaurant and offered to work for free. Someone took a chance on him, and that moment defined his professional path. Today, he pays that faith forward, seeing potential in those with passion, including a former DJ who is now one of his sous-chefs.

The team at Katsin is a mix of cultures, languages, and personalities. Oleksandr manages 18 staff members but speaks of them as a second family. "They work, get tired, learn, and laugh together," he says. "They are a single organism." That unity, he believes, is an ingredient you can taste on the plate.

"The team is the most difficult part," Oleksandr admits. "It's not a dish you can remake. These are people. You need a personal approach and you have to understand them. I believe that low staff turnover is the main sign of quality in a kitchen."

His belief in people was forged through a career that has spanned the globe. His resume includes projects from the Pan-Asian chain Tuk-Tuk to his own café in Kharkiv, Ukraine. He has worked in England, Italy, and France and has completed internships in Michelin-starred restaurants.

But his interests go far beyond the kitchen stove. Oleksandr also writes academic articles studying how tastes are changing with the rise of healthy lifestyles. His published research explores how to adapt traditional cuisine for modern eating habits. At the same time, Oleksandr applied for a patent and copyright for the original technology for preparing the dish “Kharkiv-style summer green borscht,” which covers the unique method and sequence of preparation he developed in February 2023. 

"People are looking more at ingredients and plant-based dishes," Oleksandr notes. "Not because it's a trend, but because they are starting to feel how it affects their quality of life." Today, his menu at Katsin reflects this, combining Californian products with an Armenian character. He constantly listens to feedback from guests. "If a dish doesn't create an emotion," he says, "it isn't alive."

In 2022, while serving as the owner and head chef of the “Ryba v Teste” restaurant in Kharkiv, Oleksandr was honored by the organizers of the prestigious UBA Awards with the title of Entrepreneur of the Year and Chef of the Year 2022 for preserving and developing the restaurant amid the challenging conditions of the crisis. In 2024, Chef Skrypka was named Katsin's Employee of the Year, yet he doesn't focus on such achievements. His leadership is a quiet, daily practice, and he is brutally honest about the realities of his profession. He warns that the job is not glamorous, but a demanding reality of 12-hour days on your feet, intense heat, and constant back pain. "Your only break is the smoking area," he says, "even if you don't smoke, you go there just to catch your breath."

Behind the culinary art is demanding work. This is why he believes control is everything, not as a tool for pressure, but as a system for ensuring quality. He argues this structure is what allows true creativity to flourish, because inspiration doesn't come from chaos.

When asked about his favorite dish, he smiles. "Right now, there are 35 of my favorite dishes on the menu. If I don't love something, I take it off." His favorite from childhood is simpler: fried potatoes with a glass of cold milk.

While many chefs measure success with ratings and social media fame, Oleksandr Skrypka looks for a more honest kind of praise. For him, success isn't a Michelin star or a glowing review. It's the simple sight of an empty plate returning to the kitchen. That, he says, is all the proof he needs.